15-Minute Shortbread Cookies

Two food posts in one week – who am I?! A food fanatic – that’s who. I had every intention of getting our Maui vacation recap up here today, but we were having such a good time we flew back later in the day and well – blogging took a back seat. But on to more important things…like these amazing shortbread cookies I whipped up last week for my Valentine (and some of my neighbors). I will be honest – I love a cookie that comes together in a snap. Honestly, I like any recipe that pans out that way – dinners, desserts, anything will do….if it can happen in less than 20 minutes, HI I LOVE YOU, because who has time to spend hours in the kitchen? Certainly not me. If you’ve been on the hunt for a shortbread cookie recipe that is not over-the-top and can be customized for any holiday or event (I’m already brainstorming Shortbread Christmas cookies) – I’ve got something you’re going to love. This recipe for 15-Minute Shortbread Cookies is easy, gluten free and most importantly…delicious! Let’s dive in…

15-Minute Shortbread Cookies

You Will Need:

2 cups butter (I used Kerrygold)

1 cup powdered sugar

1/2 tsp. salt

3 cups Cup4Cup1. Preheat your oven to 325 degrees.

2. Cream together butter, sugar and salt.

3. Slowly fold in Cup4Cup. I highly recommend using a stand mixer for this, as it gets pretty hard to incorporate.

4. Using your hands, roll dough into small balls (about the size of a half dollar) and place on a baking sheet. I use these, because they are guaranteed non-stick every dang time. It never ceases to amaze me! And if you ever follow along on my Instagram stories you probably see that bright red pretty frequently, LOL!

5. Arrange cookie balls on your baking sheet about a half inch apart. They don’t spread, so don’t fret about that!

6. Using the back side of a spoon or your thumb, gently press on the top of each cookie to flatten it.

*If you plan on topping the cookies with icing, I recommend your thumb – it makes a nicer hole for filling!

7. Bake for 8-10 minutes and remove from oven. You don’t want them to get brown, just slightly firm!

8. You can 100% eat these without anything on top – they’re DELICIOUS! For the cookies you see here, I took 2 cup of powdered sugar, 4 tbsp. of hot water and a dash of my favorite color gels. Once it was a liquid, I drizzled it on top and added some cake sparkles. That said – I’ve also topped these with jam, nuts (think like pecan pie style) and other colors of icing. They are a fan favorite every single time!From start to finish, I think this is the quickest cookie recipe I know how to make (aside from maybe chocolate chip…I guess I’ll have to time that one) and it comes out perfect every single time. Just a word of caution for those that want to make these at home – when you’re folding in the flour, the dough may appear to become crumbly – that is normal. When you have finished adding in all the flour, using your (clean) hands to work the dough together. The warmth from your hands should pull it together seamlessly!Happy Baking!

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